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Sweet Potato Puree

Use this sweet potato puree to prepare chef Daniel Humm's Loup de Mer.

  • yield: Makes 2 cups

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Ingredients

  • 4 tablespoons unsalted butter
  • 1 1/2 cups 1-inch cubes sweet potato
  • 1 tablespoon coarse salt
  • 1 1/4 cups half-and-half

Directions

  1. Step 1

    Melt butter in a medium saucepan over medium heat. Cook sweet potatoes, stirring, until tender, 10 to 15 minutes; season with salt. Add half-and-half; cover. Let simmer for 10 minutes.

  2. Step 2

    Transfer sweet potatoes and liquid to the jar of a blender; blend until smooth. Strain mixture and use immediately or cool completely in an ice-water bath. Transfer to an airtight container and keep refrigerated until ready to use.

Source
The Martha Stewart Show

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